Grain info and cooking chart 8

1 info

Quantity Ingredient
Forms of Quinoa
1 C. dry
several times. In a 2-qt. non-stick
saucepan, bring salted water to a boil.
Stir in grain, return to boil, lower heat,
cover and simmer.
Method 2; Do not rinse grain. Use 2-qt.
non-stick saucepan, toast grain first,
stirring constantly over medium heat for 5
minutes. Then add boiling salted water.
Lower heat, cover and simmer.
Let stand 5 minutes.
grain when cooking is completed.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Whole Grain: Cooks completely in about twelve to fifteen minutes. Use it for a side dish in place of rice, or for stuffing, casseroles, even puddings and desserts.

Quinoa Flour: Found in health food stores, it is very low in gluten and must be mixed with other flours such as unbleached white for baking bread. Ideal for allergy-free diets.

Quinoa Pastas: The range of pastas is beginning to increase, both blended with wheat and wheat-free. Most are available in health food stores.

Type of Grain: Whole Grain Quinoa Amount of Liquid: 2 C.

Cooking Method: Method 1: Place grain in strainer and rinse :Cooking and 12-15 minutes Method 1 Standing Time: 10-12 minutes Method 2

Approx Yield: 3½ C.

Comments: A transparent "halo" forms around each tiny Note: The few black seeds found in the grain may not cook completely.

If desired, pick over the dry grain and discard any black seeds before rinsing or toasting.

Submitted By DIANE LAZARUS On 03-16-95

Related recipes